Decadent Chocolate Raspberry Truffle Cake with Ganache Frosting
Ingredients:
For the Cake:
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Raspberry Filling:
1 cup fresh raspberries (or frozen, thawed)
1/4 cup sugar
1 tbsp lemon juice
1 tbsp cornstarch (optional, for thickening)
For the Chocolate Ganache:
8 oz semisweet or bittersweet chocolate, chopped
1/2 cup heavy cream
1 tbsp unsalted butter
For Garnish:
Fresh raspberries (for topping)
Shaved chocolate or chocolate curls (optional)
Directions:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed until smooth and well-combined, about 2-3 minutes.
Reduce the mixer speed to low and carefully add the boiling water. Mix until combined. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
For the Raspberry Filling: In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes until the raspberries break down and the mixture thickens. If desired, whisk in the cornstarch for a thicker consistency. Remove from heat and set aside to cool completely.
For the Ganache: Place the chopped chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream to a simmer over medium heat. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir until the chocolate is fully melted and smooth. Add the butter and stir until combined. Allow the ganache to cool to room temperature before using.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread the raspberry filling over the top of the first layer.
Place the second cake layer on top of the filling and gently press down.
Pour the ganache over the top of the cake, allowing it to drip down the sides.
Garnish with fresh raspberries and chocolate shavings or curls, if desired.
Prep Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 30 minutes
Kcal: 450 kcal per slice
Servings: 8-10 servings
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